Cabbage Cakes21 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Light and fluffy pancakes with lots of soft cabbage and onions that goes perfectly with a little dollop of sour cream on top and an onion-rhubarb relish on the side.” - by MRSPINK
Original recipe yields 15 cakes
- Heat the olive oil in a large skillet over medium heat. Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes. Season with pepper, and set pan aside to cool.
- Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients. Pour the wet mixture into the well, then stir until well combined. Fold the cooled cabbage and onions into the pancake batter.
- Heat a large skillet over medium heat, and butter or oil if necessary. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Amount Per Serving (15 total)
- 142 cal
- 6.2 g
- 17.3 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"THis is a great recipe but do yourself a favor and just use a premixed pancake recipe, in my opinion it works just as well and it takes that much less time to prepare. Also I ate this like I would ea..." See moret a potato pancake, prepared with bacon, onions and with sour cream. Delicious will for sure make again!"
"Great comfort food! I was making this with whole wheat flour, and found that I did not have an egg, so went ahead anyway! I added 1 T. prepared mustard and 2 tsp. caraway seeds because other people ..." See morein reviews said it needed something. This tastes like something that I would have had at my grandmother's! I'll be making it again!"
Ethiopian Cabbage Dish
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